PUMPKIN SALTED CARAMEL LAYER CAKE
Ingredients
For the Pumpkin Cake:
2½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 cup vegetable oil
1 cup light brown sugar
½ cup granulated sugar
4 large eggs
1¾ cups pumpkin purée (not pumpkin pie mix)
1 tsp vanilla extract
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For the Salted Caramel Frosting:
1 cup unsalted butter, softened
1 cup salted caramel sauce (store-bought or homemade)
3 cups powdered sugar
¼ tsp fine sea salt (optional)
2–3 tbsp heavy cream, as needed
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For Garnish:
More salted caramel (drizzled)
Toasted or candied pecans
Flaky sea salt (like Maldon)
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Instructions
1. Make the Pumpkin Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, whisk oil, sugars, eggs, pumpkin, and vanilla until smooth.
Add dry ingredients and mix just until combined.
Divide evenly into pans and bake for 25–28 minutes. Let cool completely.
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2. Make the Salted Caramel Frosting:
Beat butter until fluffy. Add ½ cup of the caramel and beat again.
Gradually mix in powdered sugar and sea salt.
Add cream 1 tbsp at a time until desired consistency is reached.
Chill slightly if needed to firm up before assembling.
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3. Assemble the Cake:
Place one cake layer on a plate or board. Spread frosting evenly. Repeat with remaining layers.
Frost the top and sides (naked-style or fully covered).
Pipe decorative swirls on top if desired.
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4. Finish and Decorate:
Drizzle with extra caramel sauce.
Sprinkle with pecans and sea salt flakes.
Chill for 15–20 minutes before slicing for cleaner layers.